13.3% ABV, which is a relief in these days of hopped up alcohol levels.A guy made such a lovely Cabernet:
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I had a steak and some broadleaf cabage (mangel it's also called). Perfect!
I swear I'm going to learn why sometimes fruity aromas do indeed resemble hard candy. They are just like cherry hard candy. The origins of aromas in wine is one of my fave subjects, but not much books out there. There's a Swiss guy:
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He writes about it, but some are missing. His book will be out in English in a month or two. I recommend it. Keep in mind it's not all chemistry, it's fun to read.
Completely agree. It's a moderate climate Cab. Really firm, you can enjoy it for a long time.13.3% ABV, which is a relief in these days of hopped up alcohol levels.
Out of curiosity, what are your favorite Croatian varieties?
We buy a lot of their Pinot Meunière rose; it’s basically our house rose champagne. Very distinctive, especially at the price. The flashy label makes you want to dismiss it as something designed to stand out on the supermarket shelf, but you’d be wrong!